Mini M&M Cookies_cover photo

Mini M&M Cookies

Christmas is fast-approaching and I know that there are tons of parties and guests coming your way. You’re probably racking your brains for what to make, bake, serve and give out. Can I help you? Well, I strongly suggest that you make these Mini M&M Cookies. They are easy to make, easy to bake, easy to store, easy to pack, easy to transport and will easily be the favorite wherever you take them or of whomever you give them. By the way, just to clarify, these cookies are not mini cookies, it’s the M&M’s that are mini =).

Mini M&M Cookies_1

As I have mentioned before, Cookies is my major in baking (if there is such a thing, haha!). I love it! I love its versatility, its simplicity and that it can be eaten with bare hands. I love how it’s all about the flavor and the texture. No fuss. Just pure deliciousness. 

So now for this Mini M&M Cookies, I’m basically using the same cookie dough base from my Triple Nut White Chocolate Raisin Cookies but with the addition of the so-called MSG of baking – powdered milk. I use full cream milk powder for the best flavor but you can use the low-fat variety if you prefer to.

Mini M&M Cookies
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Ingredients
  1. 1 cup (225 g) Unsalted Butter (NOT softened)
  2. 1 3/4 cup (360 g) Light Brown Sugar
  3. 2 med (100 g) Eggs
  4. 1 1/2 cups (188 g) All-Purpose Flour
  5. 1 1/2 cups (188 g) Hard Wheat Flour (Bread Flour)
  6. 1 tbsp Cornstarch
  7. 1/4 cup (32 g) Full Cream Milk Powder
  8. 3/4 tsp Baking Soda
  9. 3/4 tsp Fine Salt
  10. 1 pack (300 g) Mini M&M's
Instructions
  1. Cut 1 (225 g) butter into cubes
  2. Cream cold butter cubes with 1 3/4 cups (360 g) Light Brown Sugar starting on low speed and then on medium speed for 5 minutes
  3. Add in 2 med (100 g) Eggs one by one (about 1 minute mixing for each egg)
  4. Mix dry ingredients on a separate bowl: 1 1/2 cups (188 g) All-Purpose Flour, 1 1/2 cups (188 g) Hard Wheat Flour (Bread Flour), 1 tbsp Cornstarch, 1/4 cup (32 g) Full Cream Milk Powder, 3/4 tsp Baking Soda, 3/4 tsp Fine Salt
  5. Sift in the dry ingredients onto the creamed butter
  6. Mix on low speed or by hand until half-blended
  7. Add 1 pack (300 g) Mini M&M's)
  8. Continue mixing on low speed for not more than 20 seconds
  9. Optional but highly recommended: Transfer to a lidded container and refrigerate for at least eight hours (up to 48 hours)
  10. Preheat oven to 350 F or 180 C
  11. Scoop into imperfect balls (about 80 g each)
  12. Bake for 15 minutes
fully freely lesley http://www.fullyfreelylesley.com/

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